All healthy muffins

I love these – healthy in every single way. Only wholegrain flour, dark muscovado sugar, quinoa flakes, seeds, and yogurt, plus no butter or oil. They are lovely – crunchy outside and moist inside: a perfect lunch or afternoon snack. 

Ingredients

100 g dried, no-sulfur apricots
70 g dark raisins
350 g plain (more runny) yogurt
150 g dark muscovado sugar
10 ml balsamic vinegar
50 g quinoa flakes
25 g flax seeds
25 g poppy seeds
10 g black sesame seeds
280 g wholegrain flour (fine/medium-coarse)
1.5 tsp baking powder
1 tsp baking soda
pinch of sea salt
3 large eggs

Prepare

Put apricots and raisins in a bowl and pour over boiling water. Leave for 30 minutes. Mix yogurt with balsamic vinegar and sugar and leave for 30 minutes for the sugar to melt. Mix 2-3 times during this period. Mix flour with oats, seeds, baking powder, soda, and salt, and leave aside. 

Preheat the oven to 200°. Lightly grease a 12-hole muffin tin (you can also use paper molds, but I don't).

Drain the apricots and raisins and cut apricots into smaller pieces. Sprinkle with 30 g of flour and mix thoroughly. 

Add eggs to the yogurt mixture and mix with a hand balloon whisk. Add to the flour mixture and using a spatula, mix in. Add dried fruits and mix until just incorporated, do not overmix. Spread into the prepared muffin tin, filling to the rim. Bake for 30 – 35 minutes until golden brown and spring back when pressed in the middle. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s